Marillen Knoedel
1 3/4 lb Potatoes 1/3 lb Flour 1 1/3 oz Cream of wheat 2 Eggs 12 oz Butter 1 ts Salt 1 pn Nutmeg 27 oz Apricots, fresh 3 oz Butter Cinnamon sugar Sugar cubes 1. On the day before, ...
Ingredients
- 13/4 lb potatoes
- 1/3lbflour
- 11/3 oz cream of wheat
- 2eggs
- 12ozbutter
- 1tsp salt
- 1pn nutmeg
- 27ozapricots, fresh
Directions
- 1
1 3/4 lb Potatoes 1/3 lb Flour 1 1/3 oz Cream of wheat 2 Eggs 12 oz Butter 1 ts Salt 1 pn Nutmeg 27 oz Apricots, fresh 3 oz Butter Cinnamon
- 2
On the day before, cook and peel and grate the potatoes
- 3
Mix in the flour, cream of wheat, eggs butter, salt and nutmeg
- 4
Knead well and roll out on a well floured board, about 1 cm thick and cut into 3 x 3 inch squares
- 5
Wash the apricots and remove the stones
- 6
Put a cube of sugar in place of the stone, put the apricot back together and place in the middle of the square
- 7
Fold the dough over and with well-floured hands knead it into a dumpling
- 8
Finish all squares the same way